The Essential Guide To Baking

Gently split the top, length−wise, of your white bread loaf after the dough has risen to

the top of the pan. Pour −− don't brush −− a trickle of melted butter or margarine in

the cut. This will give your loaves a richer taste.

Add raisins and if you like, a little cinnamon to the white bread dough. Make up the bread

as usual for a delicious raisin bread. Spread a water/powdered sugar icing on top after the loaves cool.

Flatten your white bread dough in the shape of a rectangle and wash with evaporated milk.

Liberally sprinkle on a mixture of cinnamon/ground red cinnamon candy/ granulated sugar.

(Grind up red cinnamon flavored candies in your blender before mixing with the

cinnamon/granulated sugar.) Carefully roll the dough into a loaf and place in your

baking pan. Let the bread rise a little over the top of the pan before baking. After the

bread cools, spread a water/powdered sugar icing on top of your loaf.

RYE AND PUMPERNICKEL BREAD:

Rye and Pumpernickel bread are German breads. They are best suited for cold−cuts, cheeses and

hamburger. Their characteristics are, a soft crust and a firm texture that has a deliciously

sweet aroma. Known for their keeping qualities, some say they even improve with age when

wrapped in foil and stored. Rye bread can be baked in a pan, in a long loaf, or shaped

in a ball. Pumpernickel bread is usually baked in a pan, although it's sometimes baked in

the shape of a ball.

TIPS ON RYE AND PUMPERNICKEL BREAD:

Rye and Pumpernickel bread are both very slow risers. Always let them have plenty of time

to rise before baking. The most common mistake is to put them in the oven too soon. This

cause the loaves to be excessively heavy.

Wash Rye bread with a mixture of whole egg/salt after the loaf has completed about three

fourths of the baking time. This will give the bread a shiny crust.

Following the suggested mixing times and methods is very important in making Rye and

Pumpernickel bread. Their flavor depends on the proper aging of ingredients.

Use a broom straw (real or plastic) and gently punch tiny holes in the Rye and Pumpernickel

bread after the dough has risen to the top of the pan. This will make the dough stay flat

on top and help the loaf maintain a fine grained texture. Do not be rough or else the

dough will fall.Rye and Pumpernickel breads have dominating flavors and are best eaten at

room temperature. Spicy or sharp meats and cheeses are best, because they blend with the

rye flavor enough to compliment it. Serve with a glass of cold beer for a perfect rye

or pumpernickel meal.

ITALIAN BREADS:

Italian breads are of two types. One type is like a French bread in that the loaf has a

thick crispy crust with a full bodied center. This type of bread is usually made in loaves

and rolls. The flavor of this bread is rather bland and compliments soups, salads, pasta

and dinner servings. As with all types of crusty bread, Italian bread is best if eaten

very fresh and hot. The other type of Italian bread has a thin crust and an easy bite.

This type of bread is used for Pizza crust and sandwiches. This dough may be baked as a

Helpful Tips With Breads